Sumatra Lake Toba| Ikenda skandar TP three times hand-selected wind

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Lake Doba, Sumatra, Sumatra Lake Toba | three hand-selected flavors of Ikanda skandar TP?

Ikanda was originally planted in Lake Tawa near Aceh province in Sumatra and was treated under the technical guidance of La Minita. Produced in Sumatra, Indonesia, Iskandar (Iskanda) is another coffee producing area from the Lake Tawar region of Tawar, Sumatra. LaMinita Farm handles semi-washed coffee beans and undergoes strict manual selection three times. However, the quality of coffee was affected because of the conflict between Aceh and the government. Later, TP Volpoki transferred the plant to the south of Lake Dorba and searched Raminita's website. The bean is no longer in its name, but it is still a hand-selected bean three times. The raw bean is full and beautiful with the aroma of green apple.

Iskandar, coffee is produced near Lake Lake Toba in Medan, North Sumatra province. La minita Manor adheres to a careful and responsible spirit of growing and selecting coffee for its customers. Through La minita's superb sun drying technology and three manual screening procedures, it selects the best quality coffee beans for consumers, resulting in the unique and perfect flavor of Ikenda Coffee. Because of its demanding production process and labor-intensive production, it can only provide less than 1000 packets of coffee per year, which is an outstanding product of La minita in Indonesia.

Product name: La minita (Ikanda)

Production area: Lake Toba, Lintong,Sumatra

Particle size: 18 mesh

Treatment method: semi-washing

Altitude: 1000-1800 m

Variety: Arabica

Flavor: the aroma of grass and dried herbs is very obvious when Mantenin is ground; the front part has a little rouge like lipstick, and the aroma of dried herbs rises after the entrance, dark chocolate and pine wood appear in the middle, with warm creamy aroma and thick greasy feeling. Due to the three-time manual shaving of defective beans, the cleanliness is good, the aftertaste is also very good, and the overall trend is three-dimensional, full and thick.

Qianjie recommended cooking:

Filter cup: Hario V60

Water temperature: 90 degrees

Degree of grinding: small Fuji 3.5

Cooking methods: the ratio of water to powder is 1:15, 15g powder, the first injection of 25g water, 25 s steaming, the second injection to 120g water cut off, waiting for the powder bed water to half and then water injection, slow water injection until 225g water, extraction time about 2:00

Analysis: using three-stage brewing to clarify the flavor of the front, middle and back of the coffee. Because V60 has many ribs and the drainage speed is fast, it can prolong the extraction time when the water is cut off.